Monday, July 11, 2011

Rhubarb Breakfast Bars

Last week at the grocery store, I picked up a package of Nutri-Grain bars. I couldn't even count the number of ingredients on the package and "high fructose corn syrup" was a prominent ingredient.

Urg. And these are marketed as "healthy" snacks or a wholesome "breakfast on the go"?

Just looking at the label was another reminder of why we cook almost everything we eat from scratch. It's amazing to know exactly what is in your food and feel good about eating it and sharing it with others.

These bars are healthy enough to be eaten for breakfast, and with just enough sweetness to enjoy for dessert.

Mix the 1/3 of the oats/flour mixture with the remaining 3 T melted butter.

Pour the 8 oz {feel free to use more, if you want a more gooey/thick center} of rhubarb sauce over the top of the crust.

Spread the filling evenly over the crust.

If desired, sprinkle some fresh blueberries over the top. We did on 1/3 of the pan.

Top with the oat-butter topping mixture.

Bake the bars in an oven pre-heated to 375.

Bake for 35-40ish minutes, until bars are lightly browned.

Slice into bar-sized pieces.

Serve warm right away, or allow the bars to cool and serve at room temperature.

If you wish to enjoy these as a dessert -- ice cream makes an excellent addition.

*In response to comments, there are many filling ideas you can use for these bars other than rhubarb sauce. The easiest way is to use your favorite jam, otherwise, I recommend making a berry sauce. I would just up the corn starch to make the sauce thick by adding an additional 1 T.

I tried making these this morning and they did not cover a 9 x 13 pan. I was wondering if there should be more flour or oats? I ended up using a 11 x 7 pan and they were still pretty thin compared to your gorgeous pictures. Help please! What did I do wrong? :)

I actually made mine in an 8x6 pan and used all fruit raspberry jam as the filling. (I had some that needed to be used up.) They were DELICIOUS!!! Way better than any of the pre-packaged variety I have tried. YUMMY!

You are my new hero! Since finding your site I very rarely make anything other than what I find here. I have also begun to make 90% of what we eat from scratch- thanks to you! Thank you for the ideas for a filling other than rhubarb!

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.